Dominica
The Nature Isle’s rustic creole kitchen: crab-rich callaloo, river fish, provisions, and Kalinago cassava traditions. That is the short version of what Dominica cooks. Look for Callaloo soup (creamy dasheen-leaf soup, often with crab), Mountain chicken (crapaud frog legs stewed creole-style; historic national dish, now rare) and Pelau (one-pot rice with pigeon peas and chicken). Dasheen leaves cooked with coconut milk, crab or salt meat, a Creole soup of the Windward Islands with West African roots. This atlas has 22 Dominica dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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